Tomato-Green Bean Risotto with Feta Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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We used the liquid from the can of green beans to add flavor and nutrients. Ingredients:
1/2 ounce sun-dried tomatoes, packed without oil (about 8) |
1 (14 1/2-ounce) can cut green beans, undrained |
2/3 cup dry white wine |
3 (10 1/2-ounce) cans low-salt chicken broth |
2 teaspoons olive oil |
1 cup chopped onion |
2 garlic cloves, crushed |
1 1/2 cups uncooked arborio or other short-grain rice |
1 teaspoon dried basil |
1/8 teaspoon salt |
3/4 cup (3 ounces) crumbled feta cheese with peppercorns |
Directions:
1. Cut sun-dried tomatoes into thin strips; set aside.
2. Drain beans in a colander over a medium saucepan; set beans aside. Add wine and broth to reserved canned liquid; bring to a simmer (do not boil). Combine 1/2 cup warm broth mixture and tomatoes in a bowl. Cover; set aside. Keep remaining broth mixture warm over low heat.
3. Heat oil in a large saucepan over medium heat. Add onion and garlic; sauté 3 minutes. Add rice; cook 1 minute, stirring constantly. Add warm broth mixture, 1 cup at a time, stirring constantly until each portion of broth mixture is absorbed (about 20 minutes total). Add tomato mixture, beans, basil, and salt; cook 2 minutes, stirring constantly. Remove from heat; stir in cheese.
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